Remember that chickpea taco salad I promised last week? Well, it ain’t gonna happen. I had all intentions of sharing it this week but I went a little overboard when I was styling the bowls for the shoot and it turned into this chickpea taco buddha bowl instead.
What’s the difference between a buddha bowl and a salad? I’m glad you asked because I googled it for ya. According to the internets, a salad is a cold dish of various mixtures of raw or cooked veggies while a buddha bowl is a bowl packed so full that it has a rounded ‘belly’ on the top, like the belly of a buddha.
I’m not sure how I feel about the ‘salads are cold’ definition but I piled all the toppings into this bowl until they were almost spilling out. So I’m thinking this qualifies as a chickpea taco buddha bowl and not a mere salad.
Chickpea Taco Buddha Bowl
And now that that random english lesson is out of the way, let’s talk about what’s really important: the chickpea taco buddha bowl.
Like all buddha bowls, this one is filled with lots of plant-based goodness. I started with a bed of lettuce but any leafy greens would work just as well. Then I topped it with some rice, red cabbage, sliced radishes, tomatoes, avocado and corn.
Finally, I topped it with the chickpea taco filling, which is simple AF but took me more than a few attempts to perfect.
I think the problem was that I usually eat my chickpeas plain or roasted because I think they take wayyy too long to absorb any flavour. So with this one, I wanted to take my time and make sure I got the combination of spices just right.
Luckily, I finally got it right this weekend and this chickpea taco buddha bowl, though subtly spiced, is packed with flavour and unbelievably satisfying. Plus, the chickpeas only need to cook for about 10 – 15 minutes.
Needless to say, this will definitely become a staple in my kitchen.
If you make this chickpea taco buddha bowl, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram!
More salads and bowls:
- 1 - 2 tbsp olive oil
- 1 shallot, finely chopped
- ¼ of a green bell pepper, finely chopped
- 1 tbsp minced garlic
- 1 15 oz. can chickpeas, rinsed and drained
- 1 cup vegetable broth
- 1 tbsp taco seasoning*
- 1½ tbsp prepared slasa
- a handful of cilantro leaves
- 1 handful lettuce or other leafy green
- 1 cup cooked brown rice
- 1 - 2 avocados, diced
- 2 radishes, thinly sliced
- 2 tomatoes, diced
- ½ cup red cabbage, sliced into thin strips
- ½ cup sweet corn
- Optional: cilantro-lime avocado dressing, tortilla chips for scooping and/or topping
- Prepare veggies and dressing if using and set aside
- Heat the olive oil in a medium skillet then add shallots, green pepper and garlic and sautee until the shallots are translucent
- Add chickpeas, vegetable broth, taco seasoning and salsa, stir and bring to a boil
- Lower the head and simmer uncovered for 5 - 10 minutes, stirring occasionally, until the chickpeas have softened and the liquid reduces
- Stir in cilantro leaves in the last few minutes of cooking
- Once done, remove from heat and set aside
- To serve: divide lettuce into 2 - 3 serving bowls, top with chickpea taco filling, rice and prepared veggies
- Store any leftover chickpea taco filling in the fridge
WHAT ABOUT YOU?
- Buddha bowls or salads?
- What’s your favourite way to enjoy chickpeas?